Buttermilk Mixed-Berry Muffins

Total Time
Prep 25 mins
Cook 25 mins

A sweet and healthy breakfast or tea-time treat. A delicious way to use up berries that are nearly done. The whole wheat flour isn't necessary, but I think it adds a nice flavour.

Ingredients Nutrition


  1. Preheat oven to 375°F (190°C). Grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
  2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
  3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
  4. When filling the muffin cups, trying using two spoons to prevent the batter from dropping outside the cup. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
  5. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.


Most Helpful

Fantastic muffins, Muffin Head. I used blueberries, and added the zest of one lemon for an extra zing. These are so tasty and they have a moist tender crumb. I like the use of both white and whole wheat flours. I used white whole wheat flour, which has the same nutritional benefits of red whole wheat flour (the usual), but a bit lighter in flavor, color, and texture. Thanks for giving my Monday morning a bright start!

Heather U. July 09, 2007

Just made these this morning for DH and his training partners. Instead of whole wheat flour, I used 2 C. all-purpose and added 1/2 C. of grapenuts for texture and flavor. YUMMMMM was the response as they disappeared off the plate! Thank you so much for sharing this recipe, I'll be making this again!!!!Awesome!

mtnmel July 07, 2007

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